Anonymous wrote:I almost never use dairy in an apple pie, and I grew up eating home-made apple pie almost once a week. The pie crust should be flour, Crisco, water, baking powder, salt. (I think the ratio is 2 c. flour, 1 c. Crisco, 1 t. bp, and 1/2 t. salt, but I'm not exactly sure on the bp.) The filling should be apples, sugar, cinnamon and (if you like it) nutmeg. You can brush the top with egg wash if you like a shiny top.
The Costco apple pies are pretty good, and the Trader Joes pies are also pretty good (not sure if they are 100% dairy free).

This exactly! My mom makes the most fabulous, basic apple pies with the pie crust recipe off of the Mazola corn oil bottle. Apples tossed with just a touch of cinnamon and sugar. She may dot a bit of butter on the apples before putting on the top crust but I'm sure that step isn't necessary.

Ingredients
2-1/2 cups flour
1-1/2 teaspoons salt
2/3 cup Mazola® Corn Oil
6 tablespoons cold water

Instructions

Mix flour and salt in large mixing bowl. Pour oil and water into measuring cup - do not stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Divide dough into 2 balls.

Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches in diameter. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up. Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage). Trim pastry 1/2 inch beyond edge of pie plate; fold extra pastry under (even with edge of pie plate).

Flute edge using tines of fork or by creating a scallop pattern using fingers.

Bake as directed in pie recipe. If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork. Bake at 400°F for 10 to 12 minutes, or until golden brown.

Cool on wire rack before filling.

NOTE: Makes 2 9-inch single crust pie pastries OR 1 double crust pie pastry.

agree, most pies actually don't have dairy in them unless you use butter in the crust. Crisco crusts are great crusts.

I almost never use dairy in an apple pie, and I grew up eating home-made apple pie almost once a week. The pie crust should be flour, Crisco, water, baking powder, salt. (I think the ratio is 2 c. flour, 1 c. Crisco, 1 t. bp, and 1/2 t. salt, but I'm not exactly sure on the bp.) The filling should be apples, sugar, cinnamon and (if you like it) nutmeg. You can brush the top with egg wash if you like a shiny top.
The Costco apple pies are pretty good, and the Trader Joes pies are also pretty good (not sure if they are 100% dairy free).

If you don't feel like cooking, go to Costco and buy an apple pie!! They are so good and I believe dairy free. Yum!

The Pillsbury refrigerated pie crusts are dairy-free and very tasty (lard, yum) and I agree with PP about substituting Earth Balance margarine for butter in the filling.

If you want to make a pie, use the crust from this recipe (sub soy or coconut milk for the cow milk):
http://www.saveur.com/article/Recipes/Rhubarb-Strawberry-Pie

If you do a crisp or cobbler, just sub Earth Balance margarine for the butter you'd normally use.

My DS is allergic to dairy. We were asked to bring a pie (although I'm sure a cobbler will be fine) to a celebration next week. We are going apple picking this weekend and I would love to incorporate apples, but that's not a requirement. Any good recipies out there?